Are you ready?
Every week on Throwdown!, celebrity chef and restaurateur Bobby Flay goes head-to-head with cooks who have staked their claim as masters of an iconic dish—buffalo wings, chicken cacciatore, or sticky buns, for example—even though he may never have cooked these things before. The results are always entertaining—and delicious. In his first-ever cookbook collaboration with Food Network, Bobby shares the recipes and fun from his popular show.
For each episode, both Bobby’s recipe and his challenger’s are included, comprising a cross-country tour of regional specialties and good-hearted competitive spirit. Travel to San Antonio for puffy tacos, Philadelphia for cheesesteaks, Harlem for fried chicken and waffles, and Charleston for coconut cake. Try both dishes to pick your favorite, or challenge friends and family to a battle of your own. Either way, you’ll find tons of fantastic flavors in this best-of-the-best book from the first seven seasons of Throwdown!.
The ultimate companion cookbook to one of America’s favorite food shows, Bobby Flay’s Throwdown! lets home cooks and fans in on the action, featuring favorite Throwdown! moments and behind-the-scenes peeks alongside beautiful, all-new color food photography created just for this book. So if Bobby Flay ever strolls into your backyard asking “Are you ready for a Throwdown?” you definitely will be!
About the Author
Bobby Flay is one of the most beloved -- and famous -- chefs in America. He is the food correspondent for CBS's "The Early Show, " appearing biweekly to report on food and cooking across America. In addition to his highly rated prime-time Food Network show "Boy Meets Grill, " his newest show, "BBQ America with Bobby Flay, " debuted in the summer of 2004. He is the chef-co-owner of two celebrated New York City restaurants, Mesa Grill and Bolo, which recently received a three-star rating from "The New York Times, " and is opening Mesa Grill Las Vegas in the summer of 2004. This is his fifth book.
Miriam Garron is the Managing Editor of Minutemeals.com. She is a graduate of Peter Kump's New York Cooking School, now known as the institute for Culinary Education.